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Super Quick Zesty Buckwheat Pasta Recipe

Servings: 4


  • 350 g buckwheat pasta spaghetti or penne. Both work (If you want to use your favourite regular pasta, go for it!)
  • 1 small bunch Cavalo Nero / Black Tuscan cabbage, chopped and measure a cup full, tightly packed in to the cup.
  • 2 cloves garlic
  • 2 spring onion stalks, green bits and all
  • 1 big handful fresh parsley
  • 1/2 tsp lemon zest
  • 2 tbsp spreadable goats cheese or goat's curd (I use Soignon, it’s fab!)
  • 1 small head broccoli, cut into florets, then halved again
  • 75 g quality butter
  • 4 thick slices of the best ham off the bone you can afford Preferably chemical nitrate free. Always from piggies who had happy lives!
  • salt and pepper to taste
  • parmeggiano reggiano or pecorino as much as you like, to top.


  • Get water on to boil. One teaspoon Celtic Sea salt.
  • Cut your broccoli florets, and halve them, so that the stalks aren’t too thick. THe minute the water boild, dunk the broccoli into the boiling water for a minute, and then take out and set aside.
  • Now, Pasta into the water.
  • In your Mini food processor (or mortar and pestle if you’re taking the cave man route!) blend cavalo nero, parsley, garlic, spring onion until a rough, fine chop is created, like so:
  • Then, zest your lemon, pop it in.
  • Cut your ham slices to a fine dice to have them ready.
  • Shave some parmeggiano, ready for topping as you serve.
  • Pasta should be done. Al Dente (chewy texture) is imperative. When cooking with Gluten free pastas, there is a fine line between al dente & falling apart.
  • Strain it off.
  • Pop butter into the pot now until it melts. Then pop ham, cavolo nero blend into the pot and stir through with the butter for 30 seconds tops – Smells Amazing, no?
  • Add pasta, cooked broccoli, goats cheese and stir through. Check for seasoning and add S&P as you wish!
  • You’re done. You could drizzle with olive oil if you wanted. Why not?